Jjangajji, Korean Pickle

Clean the vegetables well.
Cut chayotes lengthwise and remove seed. slice thin as good bite size. (you can peel the skin, if you want)
Cut onions as thick slices or medium dices.
Slice jalapeños.
Put all the prepared vegetables in sterilized mason jars or glass jars.
Make the pickle juice.
Combine sugar, soy sauce, rice vinegar, water and wine in a medium sauce pan. Mix well until sugar is dissolved. Add peppercorns and bay leaves.
Bring it up to boil. Once it comes to boil, wait for 1 minute. Then turn off the heat.
Pour the juice while still hot over the vegetables. Cover the top of jars with paper towel to submerge the vegetables.
Close lids on jars and let them sit at room temperature for a day.
The next day, place them in refrigerator for a day.
you can enjoy Jjangajji next day you put it in a refrigerator. Enjoy it with ramen, sandwiches, salad, K bbq and many more!

Pickle juice (brine)

Jjangajji, Korean pickle